Effect of Weather on the Die-Off of Escherichia coli and Attenuated Salmonella enterica Serovar Typhimurium on Preharvest Leafy Greens following Irrigation with Contaminated Water

Author:

Belias Alexandra M.1ORCID,Sbodio Adrian2,Truchado Pilar3,Weller Daniel14,Pinzon Janneth2,Skots Mariya2,Allende Ana3ORCID,Munther Daniel5,Suslow Trevor26,Wiedmann Martin1,Ivanek Renata7ORCID

Affiliation:

1. Department of Food Science, Cornell University, Ithaca, New York, USA

2. Department of Plant Sciences, University of California, Davis, California, USA

3. Department of Food Science and Technology, CEBAS-CSIC (Spanish National Research Council), Murcia, Spain

4. Department of Biostatistics and Computational Biology, University of Rochester, Rochester, New York, USA

5. Department of Mathematics, Cleveland State University, Cleveland, Ohio, USA

6. Produce Marketing Association, Newark, Delaware, USA

7. Department of Population Medicine and Diagnostic Sciences, Cornell University, New York, USA

Abstract

The log-linear die-off rate proposed by FSMA is not always appropriate, as the die-off rates of foodborne bacterial pathogens and specified agricultural water quality indicator organisms appear to commonly follow a biphasic pattern with an initial rapid decline followed by a period of tailing. While we observed substantial variation in the net culturable population levels of Salmonella and E. coli at each time point, die-off rate and FSMA compliance (i.e., at least a 2 log 10 die-off over 4 days) appear to be impacted by produce type, bacteria, and weather; die-off on lettuce tended to be faster than that on spinach, die-off of E. coli tended to be faster than that of attenuated Salmonella , and die-off tended to become faster as relative humidity decreased. Thus, the use of a single die-off rate for estimating time-to-harvest intervals across different weather conditions, produce types, and bacteria should be revised.

Funder

Center for Produce Safety

Publisher

American Society for Microbiology

Subject

Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference73 articles.

1. Outbreaks Associated with Fresh Produce: Incidence, Growth, and Survival of Pathogens in Fresh and Fresh-Cut Produce

2. Microbial Contamination of Fresh Produce: What, Where, and How?

3. Centers for Disease Control and Prevention. 2018. Multistate outbreak of Shiga toxin-producing Escherichia coli O157:H7 infections linked to leafy greens (final update). Accessed 15 December 2019. https://www.cdc.gov/ecoli/2017/o157h7-12-17/index.html.

4. Centers for Disease Control and Prevention. 2018. Multistate outbreak of E. coli O157:H7 infections linked to romaine lettuce (final update). Accessed 15 December 2019. https://www.cdc.gov/ecoli/2018/o157h7-04-18/index.html.

5. Centers for Disease Control and Prevention. 2019. Outbreak of E. coli infections linked to romaine lettuce. Accessed 15 December 2019. https://www.cdc.gov/ecoli/2018/o157h7-11-18/index.html.

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